This is one of those classic pasta sauces that I was afraid to try for a long time because of the raw eggs. However, the eggs just add a creamy richness, so don't let this stop you. Tonight we made this, and had it with a salad and a glass of pinot grigio. Okay, maybe more than one glass. You just can't leave the bottle partially empty.
Adapted from Giuliano Hazan's The Classic Pasta Cookbook
1 pound spaghetti
2 tbsp butter
2 tbsp olive oil (extra-virgin -- I don't even know why they sell the other kinds)
6 ounces pancetta, cut into 1"x1/4" slices
1/3 cup white wine (I used some of the pinot grigio we ended up drinking with dinner)
3 tbsp grated parmesan cheese
1 tbsp grated romano cheese
1 tbsp chopped parsley
salt and pepper to taste
Start the water boiling for your pasta. In a skillet, melt the butter in the olive oil over medium-high heat. Add the pancetta and fry to a tender brownness. Add the wine and let the mixture boil down by half. Remove from the heat. Add salt to the boiling water and dump the pasta in. In a big serving bowl, beat the eggs with the cheeses, parsley, a pinch of salt (the pancetta will be salty, so go easy) and lots of pepper (as much as you think you can stand). When the pasta is al dente, drain and at to the egg/cheese mixture in the pasta bowl. Toss it all together and then add the pancetta and toss some more.
Total kitchen time: 30 minutes
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